Introduction

In the classical era, the application of microbial technology was restricted to foods and beverages. With the progress in physical sciences, microbial biotechnology accelerated and led to innovations in biological science, food science, sustainable agriculture, and medical science. Development in biotechnological techniques allows the quick identification of novel molecules, accurate nomenclature of microorganisms, or strains improvement of known species through the involvement of genetic manipulations techniques.

Microbes (or microorganisms) are organisms that are too small to be seen by the unaided eye. They include bacteria, fungi, protozoa, microalgae, and viruses. Microbes live in familiar settings such as soil, water, food, and animal intestines, as well as in more extreme settings such as rocks, glaciers, hot springs, and deep-sea vents. The wide variety of microbial habitats reflects an enormous diversity of biochemical and metabolic traits that have arisen by genetic variation and natural selection in microbial populations.

Microbial biotechnology, enabled by genome studies, will lead to breakthroughs such as improved vaccines and better disease-diagnostic tools, improved microbial agents for biological control of plant and animal pests, modifications of plant and animal pathogens for reduced virulence, development of new industrial catalysts and fermentation organisms, and development of new microbial agents for bioremediation of soil and water contaminated by agricultural runoff.

Industrial microbiology came into existence initially by establishment of alcoholic fermentation processes to produce wine and beer. Thereafter, came the microbial production of antibiotics, and food additives such as amino acids, enzymes, butanol and citric acid.

Genetic engineering has enabled us to use microorganisms for production of new substances which the microorganisms could not have produced normally, such as the production of hormone insulin a pancreatic hormone which stimulates the transportation of glucose into cells. The production of insulin by bacterium has been possible due to genetic engineering techniques of inserting human insulin gene into bacterium.

Types of microbial biotechnology

Microbial biotechnology can be divided under two subheadings: Traditional microbial technology which is the large scale manufacture of products which are normally produced by microorganisms. (2) Microbial technology with genetically engineered microorganisms in which new genes have been inserted.

Industrial Microorganisms: Industrial microorganisms are those microorganisms which have been selected carefully to make one or more specific products. Industrial microorganisms are selected for their metabolic activities which are capable of specific products and give high yield of particular metabolites.

Source of Industrial Strains: The initial and ultimate source of industrial strains has no doubt been nature but through the experience of years of large scale microbial processes perfection has been achieved for greater yield. The strains so developed have been deposited in culture collections. To get a new industrial process patented, the applicant is required to deposit a strain capable of carrying on the process, to a recognized culture collection. Microbial genomics and microbial biotechnology research is critical for advances in food safety, food security, biotechnology, value-added products, human nutrition and functional foods, plant and animal protection, and furthering fundamental research in the agricultural sciences.

The journal of “Medical Microbiology & Diagnosis” is a peer reviewed medical journal that includes a wide range of topics in this fields including Bacteriology, Clinical and Medical Diagnostics, Parasitology, Bacterial Infections and creates a platform for the authors to make their contribution towards the journal. The editorial office promises a thorough peer review of the submitted manuscripts to ensure quality.

Best Regards,

Mary Wilson,

Associate Managing Editor,

Medical Microbiology & Diagnosis

E-mail: microbiology@jpeerreview.com